This is the perfect breakfast or brunch even if you only have 20 minutes to spend on food in the morning. Simply press your tofu the night before so it’s ready to add to your veggies and sauce! It doesn’t get much easier than that.

If you make this easy, savory Southwest Tofu Scramble, let me know! Leave a comment below or take a picture and tag it #minimalistbaker on Instagram, or @minimalistbaker on Twitter. I love seeing what you guys cook up. Cheers!

FOR SERVING (optional)

Instructions

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.

Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.

In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of olive oil and without optional ingredients.*Inspired by/adapted from Eat Within Your Means

First time making tofu scramble and definitely not the last one! I was craving a savory breakfast and this is the perfect option. Easy, quick and delicious. I used spinach instead of kale and paprika instead of chili.

I see the nutrition info is for 1 serving, but can you please be specific as to what all the nutrition info includes? Is it just for the tofu, veggies, seasonings, etc…nothing else? No salsa, no potatoes?

OH.MY.GOODNESS!! This was absolutely delicious! I added black beans for a little more sustenance and also threw in some spinach. I topped it with avocado and some homemade salsa and it was fantastic! I also have served it in a warm corn tortilla as a taco. This one is definitely a keeper! Next time will have it with roasted sweet potato cubes and make a hash. THANKS!

The first time I made this recipe I was in love!! This is one of my favorite go to recipes. Today I made it with air fried potatoes, sauted beyond sausage, onion, bell pepper (yellow & green), spinach and mushrooms. I like to eat a big bowl, then wrap the rest in burritos and freeze for those days I don’t feel like cooking but want to eat healthy.

I’m not even a vegan, and this recipe is off the hook delicious! My taste buds prefer a little less salt, but other than that, spot on. I used Trader Joe’s sprouted tofu. This is one of my favorite breakfast recipes now!

I made this tonight with my meat-eating boyfriend, and we both loved it!! The sauce is so flavorful and it was very easy to make- this recipe will definitely become a regular in the weeknight dinner rotation.

Thanks so much for the lovely review, Alana. We are so glad you both enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

We had collards in our garden, so, used those. Any greens will do….
I have never found that pressing the tofu is necessary. I did it, here, for first time, ever, and honestly don’t see the point. The sauteeing process needs moisture, which may as well come from the unpressed tofu… Pressing is not necessary, either, for the suggested “forking” – because I use my potato masher to separate the tofu into scramble bits! So easy! Great spices; good recipe. This breakfast is now on our menu.

Discovering a great recipe is lie finding 20 bucks in a pair of pants you haven’t worn in a long time. That’s what this recipe is. Made breakfast burritos with this substituting mushrooms for the red pepper since that’s what I had on hand and added my favorite hot sauce. Excellent recipe, this is going into my regular rotation. Thank you!

Delicious! I liked how the sauce is fat free and easy to customize. When I made this dish, my dad could not believe that it was tofu and not eggs! 10/10 recommend :) P.S. if you want to achieve more of an “egg like” look add more turmeric to enhance the vivid yellow.

This recipe took the mystery out of the tofu scramble and freed me up to be creative! Simple, easy, and very flexible: I was able to use just what I had on hand. I used a half-package of vegetarian chili mix and substituted mushrooms for the red pepper. I also mixed in some nutritional yeast. I took the veggies out of the pan and mixed the sauce with the tofu before mixing the veggies back in, which I knew would work better for me (since I tend to make a mess and sometimes overcook the veggies). I chopped up a potato and baked it with some rosemary for my side dish. Magnifico!

Initially I was sceptical about this recipe because I don’t like tofu, but, thank goodness it absorbs the flavors around it. It turned out very delicious. None of that raw tofu taste remained. I intended to eat half and freeze the other but, I am embarrassed to say, that I ate most of the entire pan.

The only thing I didn’t like was how long it took to make. As with many recipes, the prepping before cooking always seems to take most of the time. But, its a fair trade for the delicious result.

I really enjoyed this! I didn’t have chili so I used smoked paprika and I added a bit of nutritional yeast. Served it with Jamaican hot pepper sauce and avocado. I’m adding this to my rotation for quick dinner meals.

I’ve become addicted. I have this most mornings, takes as long to make as the toaster takes to toast the Sourdough I put it on. I use half a fresh chili, half a red pepper, 5 mushrooms sliced, half a block of tofu, a big handful of kale. I use 1 TSP turmeric, half a TSP of ground cumin & quarter TSP of onion powder. And literally through everything into a wok for 3 minutes. Done!. Then sriracha to serve 😁

Fantastic idea, just skip the artery-damaging oil. Anything can be sautéed without oil, leading to better health. I use 2-3 tablespoons water or vegetable stock to sautee onions, etc., to perfection. Just let the dry pan heat up until water drops sprinkled on it become “dancing beads,” add onions or whatever you’re sauteeing and leave for about 5 minutes. About 5-6 minutes later, check to see if a little water needs to be added and add 2-3 tablespoons to prevent onion from sticking and stir. Continue process until desired doneness. I even use a stainless steel skillet for this without any sticking.

Just made this. I had to add some veggies to salvage it, as it was too salty for me. I can tell it’s gonna be a good recipe, though. If you have a salt-sensitive palate, my advice is to cut the salt in half, and then taste it toward the end of cooking and add more if necessary.

I absolutely loved this recipe! What a genius idea to make the spices into a sauce. Yum!!! I’ve been a vegetarian for years and am trying harder to become vegan. This will be an awesome sub for eggs in the AM. Thank you!!!

I’ve made this twice in the last 3 days. It has such a great flavor! I’m going to make up a bunch of the spice mix just so it’s that much easier to prep up a scramble in the future. I skipped adding the water and just hand pressed out some of the water from the tofu instead of the longer pressing.

We LOVE this recipe! It’s become a regular in our rotation and my husband makes it every Sunday as part of our family brunch along with potatoes and sometimes tempeh sausage! 😋😋😋
We use black salt from the local Indian store that has the sulphury smell of eggs. I use it when I make tofu “egg” salad also and it really helps make the flavor a bit more “legit”. Thanks Dana, for this amazing scramble recipe!

Dana thank you so much for this scramble recipe, it is no doubt our most favorite! We are strictly plant-based and are always looking for ways to add our favorite vegetable (kale) into meals. This was sooo good! The sauce was tasty, unique and too easy…. who would have thought you could make a sauce from spices? I did add one extra thing in ours this morning, I added about 3 T homemade cashew cheddar cheese. Next time we will serve this on corn tortillas along with a sliced avocado. I can’t wait!!! You are the best Dana! Be well…

OMGGGGGGGGG
Been trying to find a recipe for this for ages. Found this about an hour ago and had everything in my fridge cupboard so thought I’d give it a whirl. It’s amazing. Added smoked paprika with the sauce and nutritional yeast in when frying. Swapped kale for some wilted spinach.

We make this at least twice a month – it is so yum!! Have been yet to find a cafe that makes tofu as good as this. It’s a great dish to make ahead and take camping as it reheats really well. We’ve made it for vegan friends and meat eaters and everyone loves it. We always combine the recipe with the Smith and Daughters scrambled tofu recipe – you make a mylk-based sauce so it has a nice creamy consistency. Serve with smashed avocado, garlic fried mushrooms and plenty of sriracha 👌

I just made this for my family and it was so stinking delicious!! So simple to make and so flavorful!! I’ve been vegan for a while now and this is the first time trying a tofu scramble and it didn’t disappoint! thank you for sharing all your beautiful work!

This was AMAZING!! Seriously so delicious and flavorful! I didn’t have any of the veggies on hand, so just made the tofu and served with potatoes, avocado and salsa. Normally can’t get my toddler to get near tofu but he kept asking for seconds and thirds… YES!! Also, the turmeric in the sauce made it the perfect yellow color 🙌🏻 Thank you for this recipe!

I’ve never made scrambled tofu and have been wanting to stop eating eggs so much. This was very tasty with the addition of a little shredded cheese, salsa, and cilantro. I used the entire package of tofu, which was 12 oz, and I really couldn’t taste much of the spices. Will double spices and kale next time.

Thank you so much for posting this breakfast tofu scramble! It’s my go to whenever I have tofu in the fridge. So delicious and I’m always recommending this recipe to my friends who don’t know what to do with their tofu. I accompany mine with corn tortillas 🤤

I tried it for the first time today!! I am not a fan of kale so took that out, lol, and added two different types of mushrooms and cherry tomatoes. I LOOVEED IT!!Best recipe out there imo and best sauce, all the others are not this flavorful. I did follow the sauce recipe to the T and ended up being a bit too salty and too spicy for me (my bad since it’s southwest style) so I will adjust those two for next time and make a bigger batch to freeze <3

Hi, I’ve never written a review but I have to leave one for this wonderful recipe! I am not vegan at all, but I do love healthier options in my diet and I’ve always wanted to try a tofu scramble. About 5 months ago, I stumbled upon this one and it was an immediate success!! I don’t use kale, but spinach works perfectly too. I tried to get my boyfriend to try it, but I shouldn’t of told him it was tofu lol but I feel like this would be a greater option for him since he can’t properly digest eggs so he usually gets sick. Anyways, thank you for this wonderful recipe which I am eating as I write this!

I made a tofu scramble before and it was awful. I was pretty sure I never would try again. Before I was vegan I struggled with eating eggs. I felt like I had a mouthful of hormones…So when I saw this recipe I decided to try again. This time success! This was delicious and my husband loved it too. Thank you! They were perfect!
Elizabeth

I’m a student and vegan. I love simple recipes that I can make in my little apartment and not feel overwhelmed. SO EASY! SO DELICIOUS! I use a hearty wheat tortilla sometimes and make kind of an avocado mash on the bottom. But in the scramble. Top with some salsa and some cilantro (hot sauce is optional but so good) and it was Great. I use spinach because it’s something I ALWAYS have on hand. I just put it in at the end since it cools down so much quicker than kale. Great recipie! Will be using again and a again

I first made this recipe about three months ago and like you I was super afraid of tofu but I was determined to understand it. This recipe finally taught me how to make it taste delicious and I’ve been enjoying tofu scrambles and stir frys ever since. Who knew the key to good tofu was the pressing ? And as annoying I find it, it makes some incredible tasting tofu. One time I even seasoned and fried it and tricked my husband into thinking it was chicken (he’s an omnivore, I’m vegan).

Fantastic version of a Tofu Scramble. I add crimini / baby bella mushrooms. Really goes well with hash brown potatoes. I like serving with cilantro, salsa and avocado chunks. Also, makes a great burritto!

Was visiting family in Canada and my cousin made this delicious meal for us because my wife is vegan. We loved it. We returned to California and I got the recipe from her so I decided to make it this morning with a few of my own twists. I’m not a huge fan of kale so I subbed spinach instead. I also used orange bell pepper instead of red, added some sliced baby bella mushrooms and added some diced seitan bacon. I topped it off with fresh, ripe, sliced avocado and chopped cilantro. It did not disappoint. It’s easy and delicious. It’s a recipe I will continue to make and experiment with different ingredients. Thank you!!!

I made this and it was beyond fabulous! It made me reminisce about my yearly trips to LA and the Mexican inspired flavours there. Due to food allergies I have been mostly vegan and it has been very beneficial to my health. Thank you for all your hard work as I have been using many of your recipes.

Love this recipe, made it last week for the first time, for me and friends. Been vegetarian for 2.5 months and vegan for almost 2 weeks.
Was wondering how you would go about adding nutritional yeast to this recipe.
Many thanks.

Just as you said-the art of the tofu scramble seem elusive to me at first. I even had tried a scramble of my own a few nights ago (craving breakfast for dinner somethin’ fierce), and it just fell flat. I followed the above recipe exactly, and did opt for the turmeric-it was quick, simple, and ultimately frickin’ delicious. I had a leftover tortilla I smeared some vegan mayo on and made a breakfast wrap with some of it as well :). Will definitely make again!

I just finished eating a very pleasant breakfast, featuring your Southwest Tofu Scramble… Very, VERY awesomely delicious! Thank you for teaching me how to make tofu scramble! :)

I haven’t been able to eat eggs since December (when my doctor warned me to cut them out of my diet – along with a bunch of other yummy things – when we discovered that my cholesterol numbers were too high). It’s the family “curse” – I thought the fact that I’ve been a vegetarian since 1978 would help me escape it, but I guess you can’t outrun genetics! My body apparently makes too much cholesterol, and consuming additional dietary saturated fats and cholesterol makes matters much worse… plus I have to avoid sugar and simple carbs to keep the triglycerides down. So it’s been a long six months of denial (and re-education)!! :(

I’ve weaned myself off dairy (thank you for the cashew cheese on my homemade thin crust whole wheat veggie pizza!) and sweets, but one of the foods I’ve missed most is scrambled eggs – while your scramble doesn’t actually taste much like eggs, it tastes extremely good – I think I can happily stay away from the eggs, for now on! :) I will absolutely be making this again (and again, and again, and…)!!!

I woke up this morning and serendipitously had all of the ingredients required for this amazing recipe, save for the Chili Powder. I used the suggested Turmeric powder instead, and actually enjoyed my scramble with corn tortillas, salsa, a bit of refried beans and some cilantro from the garden. 10/10. Thank you so much!

Recently started eating vegan and I was really missing my weekend omelet. I found your recipe and followed it this morning. Wow. I don’t feel the least bit deprived now. It was really tasty and satisfying. Thanks so much!

I bought your beautiful recipe book recently and was alarmed that almost every recipe has oil as an ingredient (either for frying or for baking). Many vegans are unaware of the damaging effect of oil (even olive oil) on our arteries. As whole-food, plant-based eaters we’ve learned from such luminaries as Dr. Caldwell Esselstyn and Dr. T. Colin Campbell that even small amounts of oil disrupt production of nitric oxide by the endothelial cells within our arteries. Nitric oxide is normally produced by our endothelial cells to keep blood flowing smoothly and when we consume oil we diminish our arteries’ ability to produce this important molecule.

Many vegans are unaware of this and end up developing cardiovascular disease or diabetes even though they eat healthy food. They don’t realize that even frying with oil on a regular basis is very damaging to our arteries. Also, we must always read ingredient lists on things like chips, because they are high in oil. There are no heart-healthy oils, only “less bad” oils. When comparing oils in peer reviewed studies, some oils are less bad than others, but they all inhibit nitric oxide production, which is detrimental to our health.

The wonderful news is that we don’t need any added oils in our life. We don’t even need it for frying onions or any other ingredient. We can fry in water or vegetable stock or any other liquid, and get the same delicious results. Chef AJ has a good video on how to do it, as well as Jane Esselstyn. It’s simple, just let a dry pan heat up until splashing water on it forms “dancing beads.” Add onions (or whatever ingredient you’re frying) and let it cook for a couple of minutes. The water in the onion is enough for a little while to keep it from sticking. As you notice any of it begins to stick, add about 1-2 tablespoons of water or vegetable stock and continue frying. Repeat process until desired doneness.

Great recipe. Made it a few times now and have even converted my staunchly omnivorous wife to its joys. Personally substituted the kale for spinach and chilli for a hot paprika and it remains extremely tasty.

I have made this several times and wrapped it up in tortillas to make burritos, it’s absolutely delish! I make it with whatever color pepper I have on hand but haven’t tried the kale yet since I’ve never had any on hand while making it. I topped with Frank’s red hot, chopped avocado and a little salsa. PERFECTION! Thanks for the incredible recipe!

Just made this and the only problem is – I can’t stop eating it!! Loved your method with the spice sauce. This will definitely go into my regular recipe rotation! I am such a fan of your recipes. Thank you for sharing another fantastic one.

Wow! I’ve never made a tofu scramble and thought I would hate it. This was delicious!!! Thank you so much for sharing your recipe. I used my tofu press and served mine with fresh salsa and avocado toast. ?

I made this and it is so good! I made a few changes: added diced potatoes and paprika, and subbed coconut oil and fresh garlic. I’ve always wanted to try making scrambled tofu, so thanks so much for making such an easy recipe to follow!

We are a vegan family and we loved this! I doubled the spices/sauce and used broccoli instead of kale. Made potatoes separate, but added them at the end into the scramble. I served them in burritos, with a side of salsa. Next time I’m going to add veggie sausage. Love this recipe. ?

Hey! I just made this and for someone who still isn’t fond of tofu…I LOVED IT! I took 2 liberties: switched the chili for black pepper and added 2 tablespoons of nutritional yeast. I stuffed this into a fresh multi grained roll from the bakery and hello goodness! Looking forward to using this in the near future.

Oh. My. Goodness. Have made this two times now! I made this along with the crispy potato recipe and it was such a hit. Every recipe of yours that I have made has always been spot on! Thank you for ALWAYS creating GREATNESS and then sharing with us. :)

I made this dish with the suggested breakfast potatoes and have never felt more like a Queen in my own home after doing so little. Both dishes were insanely easy and ridiculously delish. Thanks for helping fools like me eat so well!!!

OK this is a game changer! Delicious. I could not stand tofu and decided to give it one more try bc I need the extra protein while nursing. Thank you! Can’t wait to try more of your tofu recipes. All of your recipes are AMAZING!

OH my goodness! This was absolutely amazing! For my first time cooking tofu, I don’t think I could have picked a better recipe to try! I used spinach because I didn’t have kale, but we still loved it! Thank you!

I just made this recipe for the first time and the spices together were fantastic. I did not have peppers so I shredded carrots, cut onions, broccoli and garlic. I baked shredded potatoes until they were crunchy and sprinkled them on top. My teen loved it!

I pretty much live and swear by your recipes and tell everyone about MB all the time – to excess, so first, thank you for making life easier! Can you tell me if the Nutrition facts(for all of your recipes) estimate at the bottom reflect any of the optional ingredients? I would assume not but would like to double check – thanks in advance!! I looked in the FAQ but did not see this mentioned there.

Well, I made it with the smoked tofu and it was utterly delicious. So so sooooo good. Even my partner who is not a tofu fan tucked in. I used spinach instead of kale. Oh my, this is my new favorite thing! Thank you.

So freaking good and so easy to make! I’ve never made tofu before but this was so easy and delicious. Definitely going to be my regular Sunday breakfast from now on. Added yellow pepper, mushroom, avocado and Kite Hill cream cheese and it was hands down the best tofu breakfast I have ever had.

Since I make tofu scramble every day 7 days a week, I can’t imagine draining it in a cloth over night, etc. I use Mori Nu Silken Tofu it comes vacuum sealed and non refrigerated. It doesn’t sit floating in water all day. What a headache dealing with it. With Mori Nu Extra Firm just open the package over my skillet and drop it right in! It crumbles perfectly. I buy it a dozen at a time on Amazon.

I eat tofu scramble for breakfast everyday. Almost your exact recipe except I stab a potato or two with a fork and microwave 4-5 minutes and put the cooked potato in with the tofu and fresh parsley and other seasonings and not the kale. You’ve inspired me to add fresh kale or spinach.

Just made this today, it was delicious. For the sauce I used cumin, coriander seed powder, Tabasco & soy sauce, worked really well. Being a Brit I served it with breakfast potatoes and baked beans – perfect combo! Thanks for the recipe.

This is SO YUM! And so so easy to make! I added some mushrooms to the vege mix and served with some vegan sausages, fresh sliced avocado and a drizzle of sriracha – ultimate Sunday breakfast! Thank you, this will be a frequently used recipe!

Fantastic recipe! I added mushrooms and used 1/2 kale and 1/2 spinach. This is a great addition to my breakfast options! The Turmeric makes the tofu look like eggs. This easily makes it into my top ten Vegan recipes!

This is now a great staple of my weekend breakfasts, thank you so much for sharing it.

Depending on what I have in, I often sub the garlic powder for sliced smoked or fresh garlic, often add mushrooms too. smoked paprika with the onions and peppers gives a great smokey kick . Sometimes I over water the spice mix and allow the whole thing to boil and reduce in it for a while.

This tofu scramble turned out PERFECT! Great recipe. I followed the directions exactly and it was delicious. The breakfast potatoes were fantastic as well. I made this for Breakfast for Dinner: Vegan Edition and it was perfect for a rainy Friday night. Thanks, Dana!

I made this with spinach and black olives because that’s what I had on hand. Added some minced garlic and nutritional yeast to sauce. Topped with salsa and a little hot sauce. It was excellent and even my 6 and 4 year olds liked it. Will definitely make again.

SO GOOD! I’m trying to eat less meat and wanted to make tofu palatable. In the past, when I have tried to eat it, I have always gone about preparing it the wrong way. This was so, so, so good. I didn’t even prepare any veggies with it. I just “scrambled” the tofu with the sauce and added a side of potatoes. I will be making this a lot more often! Thanks :)

I’ve tried a few different tofu scramble recipes for my newly vegan boyfriend and this one is by far our favorite!! So easy and so delicious. We added some mushrooms in addition to everything and it’s just so yummy. Highly recommend this recipe!

First time ever trying tofu scramble and I was not disappointed. Tasty and an excellent sub for eggs. I’m transitioning to a plant based diet after cancer. So I need great recipes to be successful. Thanks and I can’t wait to try more from your site!

Fantastic, the scramble mimics real eggs so well I wouldn’t know the difference, except that the tofu has a better texture. I also made the eggplant bacon to accompany, very satisfying for a newbie to a plant based diet. Thank you for posting your clever creations!

This recipe is so amazing that we make it at least once per week! It works well even with substituting whatever vegetables you have on hand- we often use spinach, yellow or orange bell pepper and a yellow onion if we are out of red. This dish is much more flavorful and satisfying than scrambled eggs and will leave your body feeling good & energized!

Hi Dana! I just made this for my husband and he said it’s good!!! We also made your cinnamon roles and they turned out lovely! You give me some more confidence in the kitchen because I love to cook :-). Thank you ?

This was perfect. I doubled the recipe and shared with my husband. I did not have a red pepper so I used a green one. I sprinkled paprika and nutritional yeast on top.Also, instead of drizzling sauce on top, I simply mixed it into the Tofu. I also cooked the kale last. We had potato on the side with some vegan ranch dressing.It was super delicious!Thank you!

I had never tried tofu scrambled eggs before. I was a little skeptical if I’m being honest ? But I decided to give it a try with some tofu I bought on a whim. It was soooooo good! The flavor was amazing! Thanks, Dana! I will be making this recipe for many many years to come!

Just made the leap to a vegan diet this week…This was my first experience cooking AND eating tofu…This dish was lovely!!! I am so excited to try new recipes now!!! Thank you so much for sharing!! Was truly delicious…Vegan or not, it’s a must try!

I have made this several times. It’s delicious! The spicy blend makes it so yummy. When my nutritionist recommended tofu scrambles as a replacement for srambled eggs, I was very reluctant. I found this recipe and it’s my new go to hot breakfast. Thanks for sharing it with us?

Oh my gosh, i already had some sautéed veggies in the house so I was like ehh s do this but. SO glad I did! At the very end, I dolloped (dollopped?) some homemade vegan cheese on it and lidded it and I much prefer your version to any plain old scrambled eggs I’ve had!!?? I could eat this for breakfast every day of my life. I wanted to take a picture for IG, but the plate didn’t last that long.

Tofu Scramble Redemption – I had a long and contemptible history with tofu scrambles. It was the very first vegan meal I fed DH many years ago at our first attempt at transitioning from vegetarian to vegan. He was so appalled by the dish that it took nearly 10 years before he was willing to entertain the idea of going vegan again. After six solid months of successful veganism, and two rejected tofu scrambles – yesterday morning I was able to redeem myself with this recipe. Thank you Dana! I followed it to the letter, with one minor change. I used Organic Silken X-tra Firm Tofu, to achieve a more creamy (egg like) texture of the finished dish. Despite most recipes on the interwebs calling for Extra Firm Tofu, I had an epiphany whilst eating at Fort Worth’s Spiral Diner (an exclusively vegan restaurant) whose tofu scramble is silky smooth. It was the grainy texture that DH found objectionable but the change in tofu, combined with Dana’s inspired savoury sauce, veggies and side of potatoes have finally placed Tofu Scramble on our regular menu. 5 stars all the way around!

I made this this evening (dinner, not breakfast) for my husband and myself . Both of us really enjoyed it (after several bites my husband said, “I didn’t take enough!”). I would say though that the veggies were a bit overdone when following the recipe. Next time I would either cook the tofu in a separate skillet at the same time as veggies and combine when adding the sauce, or just shorten cooking times. This recipe was easy, delicious and didn’t need any ingredients that I don’t normally have on hand!!

I’ve been vegan for five plus years and have never made (or even eaten) tofu scramble before. I’ve heard from a few vegans that it’s pretty hard to make, and it doesn’t always turn out as fluffy and delicious as you’d like. Feeling brace, I decided to try it today, and chose this recipe because it looked the easiest and I had all of the ingredients to make it in my kitchen already, and I’ve gotta say it turned out amazingly! It definitely was easy, AND it was lovely. My partner said it was the best tofu scramble he’d ever had, I’m genuinely surprised and very pleased at how well this went.
Thank you for introducing me to a new breakfast/brunch meal that I’ve been actively missing out on for the past five years.

Wow these were so amazing! Everytime I make tofu, I fail terribly, but these were so good! I even had to substitute a lot of the stuff because I realized I didn’t have many of the things! When I made the actual tofu, I substituted the onion for onion powder and the garlic for garlic powder! For the pepper, I used crushed red pepper and for the kale I used spinach! I would definitely recommend this recipe!

Brilliant recipe! Made it this morning and myself and the future husband both loved it and will be making it again. Can see this becoming a weekend favourite. Thanks so. Icy for sharing this and making our morning so tasty x

This is the first time I’ve made tofu scramble! I avoided it like the plague as I thought it was hard to get right. I’ve eaten one or two questionable scrambles before (dry/tasteless). This one however is super quick, easy and full of flavour, start to finish is less than 15mins and that was first time including toast, not potatoes. I used white onion and green pepper and added spinach and tomatoes in at the end. It was soooo tasty.
I plans on making this for my non vegan, egg loving family too!

I have attempted to make tofu a few times. I heard good things about tofu done right, but it never seemed to go well for me. I decided to give this recipe a try since there are so many good reviews. It turned out perfect! This has a nice mild taste. Both me and my husband liked it a lot. I’m sure this will make it into our regular breakfast rotation.

I’m ready to try other tofu recipes now! <3 Tonight, I will probably try your lasagna recipe with tofu ricotta. Thanks again for another amazing meal!

I’ve made this 3 times now. First 2 times exactly as written. Last time (tonight to be exact) I did it with minced garlic instead of onion, and used what I had in the fridge…asparagus; red, orange and yellow baby sweet peppers, red cabbage. Very, VERY yummy

I’m not usually a big fan of tofu but this was delicious! I used white onion, yellow pepper, mushrooms, spinach and whole cherry tomatoes as my veggies, topped off with cilantro, with a few strawberries on the side. Great study fuel, 10/10!

I recently opened a small Bed and Breakfast and feel all guest deserve a delicious meal. This is the perfect recipe for someone who has never cooked tofu before!! My guest loved it and asked for the recipe….THANK YOU!! It is my “go to” recipe for vegan guests.

I used this recipe for my also very cautious first attempt a tofu scramble and WOW was this shockingly easy and delicious! I even used some slightly off-tasting tofu I had sitting in the fridge for a while, fully expecting to mess up the recipe throw it out anyway, but it came out amazing! I made it plain since I was out of veggies, added nutritional yeast for a slightly cheesy taste and threw it on an olive oil toasted baguette slice topped with salsa, but it really is great on it’s own too. I can’t wait to try this a million different ways, especially in breakfast burritos and sandwiches with vegan cheese that I’ve been missing ever since I went vegan! Thanks for sharing.

Once again, minimalist baker reminds me why I rarely try recipes on other websites, this is soooo yummy! I never knew I could make a sauce from spices & water (duh?) and I’ve always been afraid of cooking with tofu. THANK YOU!

Made this for breakfast this morning. Hubby whipped up the seasoning sauce while I pressed the tofu and prepped the red peppers. Substituted garlic for onions, due to taste preference, and spinach for kale, because I was out of kale. Added avocado chunks to finished scramble and served sans salsa (because it was already so flavorful). Both of us loved this scramble. Seasonings were delicious and the cooking time was spot on to give the tofu just the right texture and allow the sauce to meld with the tofu and veggies. Thank you so much for the wonderful recipe!

Loooooove this recipe! My new year’s resolution was to learn how to cook healthier recipes (I’m a vegetarian). Minimalist Baker is helping me so much! I LOVE THIS RECIPE! Wayyyyy better than eggs and such a delicious and easy way to start my morning! Thank you!

Tried it and it was okay. However, straight off, I count 14 ingredients so, you’re lying from the start. Not a bad recipe but deceptive in how you advertise it. More disappointed in the deception when I’m sure I am not the only person that’s looking for genuine, quick recipes and being pulled in by click bait. Shame.

Uhh I believe the serving suggestions are not counted in the ingredients for the basic scramble because there are literally infinite ways to make this. Did you count “Breakfast potatoes, toast, and/or fruit” as three ingredients? Also this came out amazing for me and was probably the easiest thing I’ve ever made so I’m not sure how it’s ‘clickbait’ either. Do you just enjoy writing negative comments?

Fairly new to eating vegan as we had to change our lifestyle due to cancer. We used to love eggs, and this recipe is a great substitute – if not better! I don’t cook with oil, so I sauteed the veggies with just a small amount of water. I used spinach, as I had it on hand, but otherwise followed the recipe exactly. Served it in a tortilla; my husband was delighted, noting that “it even LOOKS like eggs – how did you make it yellow?!” Thank you so much for helping to turn our new vegan adventure into success – and health. I look forward to making more recipes from your site!

I love this recipe. I have never found a recipe that I didn’t like on this website. When we want this to go we throw all this into a tortilla (or two) and make it a burrito.

Also, if we want a breakfast sandwich, when I cut the tofu I divide the block into thirds and then cut the tofu in 3 circles to fit my English muffins. Then I marinate the tofu circles in your “saucy mixture” for 5 or 10 minutes ( while I prep the other stuff). Then I cook the tofu in the skillet 4 or 5 minutes each side on low) . Put it on a toasted English muffin – with some spinach. Nom Nom.

I just made this & it’s my first time making tofu scramble and now I regret not making it sooner lol b/c it’s soo good. I’m glad i used your recipe. I changed a few things. I chopped my veggies instead, added half a tbsp of nutritional yeast to the spice mixture, & used spinach instead of kale. Everything went into a burrito wrap w/ tomatoes. Too good!

Loved this!!! I added a smidge more kale but otherwise followed exactly, and served with a side of oven-roasted breakfast potatoes. The flavor is delicious, I might even add more of the spice mixture to accentuate the flavor.

Dana,
Thanks for sharing this recipe. It is amazing! Been working on becoming vegan for 8 months now and recently started including tofu with this recipe as the experimental try. Followed directions to the “T” and really enjoyed the outcome. Even my wife, not a tofu lover, was pleasantly satisfied.

Made this today (minus the chili pepper) and it was DELICIOUS… and simple! All the kids liked it too, which was the ultimate winner. I added a tablespoon of vegan mayonnaise near the end. It sounds weird but it gives it a really nice creaminess to really tie it all together.

I made this this morning and yes it was delicious as usual but simply not as amazing as every other recipe I have tried. However, as a scrambled egg replacement it is amazing. Again: yes it was great, just not one of my favorites so far.

P.S. I made this with the roasted sweet potatoes and onions using the recipe from a different meal and thooose were great.

Has anyone tried freezing this? I know it’s not optimal but I can’t make breakfast every morning due to hand issues. Also I can’t afford a trial that doesn’t work out- just lost 7 meals due to using the wrong rice which turned to mush after reheating, even though I undercooked it ?Thanks in advance- Hk

I did freeze half and it warmed great in the micro. One caveat- I made Huevos con Nopalitos – eggs or in this case sprouted tofu with nopal cactus paddle (superfood! best fresh but also avail in jars) and 1/4 of a Soyrizo- soy chorizo sausage. Including onion, tomato, roasted jalapeño, garlic, turmeric, salt & pepper. Thanks!

This was yummy. I made it for brinner, including the the pictured potatoes. I concur with Dana. They are the best breakfast potatoes I’ve ever had. I added some smoked paprika to the scramble seasoning. This dish will make a reprise in my kitchen real soon. Thank you, Dana.

Just made this with the veggies I had on hand (oignons, bell pepper, mushroom and zucchini), did not mix the veggies with the scramble and added avocado on to of my scramble along with the salsa, cilantro and lemon juice. The scramble was awesome and I hate it all in less than 1 minutes (veggies are still in my plate as I write this). Will definitely redo. nice for any meal of the day!

This recipe is just magical!!!! Sooooo tasty!!! My boyfriend couldn’t believe this was tofu! We added sautéed mushrooms and had it with a side of potatoes. Will definitely be making again soon. Thank you so much!

Goshhhhh this recipe is so good. I made it last night for dinner and I made it again tonight with extra spices and chopped mushrooms. I also used frozen onion pearls because I have a bad habit of buying entire onions and then having to throw half of it out because I couldn’t use all of it fast enough. Still fantastic, 10/10, would eat again and again.

I was very skeptical going into this, but I’m trying to hone my tofu preparing skills.. and this was SO TASTY. I doubled the kale and didn’t have pepper, but followed the recipe as is and added a little sharp cheddar at the end.. absolutely amazing. Honestly, this tastes better and left my body feeling better than egg scrambles!

My first time making vegan scrambled eggs and I am so HAPPY!! My whole life I have not liked eggs or bacon and all those breakfast staples. I have been vegan for 5 months now and decided to give this a shot. I am in love! My mom, who is slowly transitioning to plant based, is in love with this recipe as well! Thank you for sharing this with us all! Today marks our third time making this in a week, haha

I made this for lunch today. Yum! People who say vegan food is tasteless are clearly yet to discover your recipes. So far I’m hooked on your quinoa for tacos and love your beetroot and black bean burgers. I’m not a vegan but a …work in progress, so this all helps.

I made this for breakfast with red and green peppers, onions, garlic, zucchini, summer squash and a small tomato. Loved the spice flavors, it was a good idea to add enough water to pour it over everything. I pressed the tofu for 15-20 minutes first, and it crumbled easily with a fork. However, I am briefly in USA and usually live in Costa Rica where I can only find silken tofu (and that if I’m lucky!). Would that work out as a substitute? With just a slightly different texture? Or should I just give up on them, and stick to chickpea scrambles?

Wowza! I’m very new to a vegan lifestyle and I’m so lucky to have found your site. This tofu scramble is such a chameleon! I had no greens at all so used grated carrot which in turn gave it a bit of sweetness. Served it in vegan/GF Naan as a taco. So yummy! Thank you for working so hard and for sharing all these recipes and tips to eat a healthy life. May God bless your future endeavors!

I added a bit of Balsalmic Vinegar and Nutritional yeast to the mixture when it was all done and put that on top of a cooked tortilla. Scramble breakfast taco <3 oh and some slices of Avocado. I'm a little excessive lol.

Added some saffron instead of turmeric to give it the yellow colour then some sriracha and paprika since I’m a sucker for spice and it was delicious! Perfect for brunch and I will definitely make it again <3

So I have had tofu scramble when I have gone out and enjoyed it. So for Father’s day I had to bring my own breakfast (parents aren’t vegan) so I thought I would try this. oh my god, it was so good!!!!! I followed the recipe but add a gardin sausage patty ?. I’m literally going back to the store to get another block of tofu and some more kale, and will probably be making breakfast wraps for dinner this week. As everyone said this is definitely a winner. it was flavorful and amazing. As a newbie vegan I’m loving all these new recipes I have been trying, but this one will definitely be a staple. thank you thank you

A few days into a personal challenge to eat vegan for 30 days and this was great! Tastes better than the eggs I typically make. I sauteed garlic with the onion in lieu of garlic salt and added mushroom. Then added sliced avocado when it was done with the cliantro.

This recipe was amazing. It was my first time trying scrambled tofu and it was better than I expected it. It was actually better than regular egg whites. The kale was also good with the sauce on top. I can’t thank you enough for this recipe

This was absolutely delicious! I squeezed fresh limes over it and had it with whole wheat toast- very yummy and filling. It made two full servings. I accidentally added too much water to the sauce so I mixed together some corn starch and cold water then added it to the sauce, helped a lot.
Thanks for the recipe!

Thank you so much for this recipe! I’m trying to eat healthier and less meat these days, but kale typically scares me off recipes. I am so so glad I tried it again, this was really satisfying and delicious.

I was intrigued by all the good reviews, and I’m new to vegan cooking so this seemed like a good start. I let the tofu drain for a couple hours but the end result was all soggy. I also doubled the spices but there was no flavor. I’m really lost as to what went wrong, could anyone provide some tips? I don’t want to give it a low rating but I did end up throwing most of it away because it was just too mushy.

This was truly fantastic! I’ve never cooked tofu before and am allergic to eggs. I’m so glad I found this recipe. The sauce was very tasty and all of the colors made for a beautiful dish! Thank you so much for this. I will be trying your tofu omelet next. :)

This was DELICIOUS! I have been doing a fitness challenge with a group of friends for the past couple of months, and was looking for different recipe ideas with tofu … so I found your recipe, and based on the ingredients (of which I had ALL on-hand) and the comments, I decided to give it a try last week … and it was, indeed, a gold star! It was my lunch for three days, and I had it with quinoa instead of potatoes … very, very good. Thank you! :-)

I was always a little suspicious of tofu scrambles, but I made this for lunch today (without the vegetables, because the ones I got for it were gone by the time I went to use them) and it was AWESOME! So, I can’t speak to the combination of veggies, but the tofu and sauce are shockingly delicious. It was a bit salty (maybe because I used fine grained sea salt and it was only on the tofu, not the tofu and vegetables), so I might use a bit less next time, but that didn’t stop me from promptly devouring both servings. I see the remaining half a block of tofu meeting the same fate tomorrow. The effect is different, but I think I might like it more than scrambled eggs. I’m going to make this all the time.

Once I found this recipe, I never looked back. It’s amazing. I’ve even prepared spices to-go and taken it on a camping trip! Made for a great protein packed breakfast to start our busy day with. My non vegan husband enjoys it as well.

Such a shame though….the go-to vegan restaurant near my house has a recipe that’s not even close in deliciousness.

Yes! Tofu scrambles have been my own personal bully since going vegan. I stared this recipe down, threw it some shade, and prepped my veggies. In only 30 minutes, I had made a seriously impressive dish that my three kids (12, 8, 4) gobbled up in no time. I took a bit longer eating mine, as I had to gloat, first.

Haha! This is a superstar. Thanks for sharing, and I am hooked on minimalistbaker.com for life.

Hi
I am a little concerned as an environmentalist about the impact soy production has on the environment and therefore how sustainable it is to make it a staple of a vegan diets, since soy products include milk, silken, firm, sauces, etc. Please advise, many thanks

When I am cooking a meal, I acknowledge and express gratitude to everyone I can think of who was involved in providing me the food; i.e., the growers who plant the seed and tend the crops, the workers who harvest it, the folks who may drive long hours in treacherous weather to bring the food to the store, the people who work at my local grocery stores and farmers’ markets, etc.

Now, as I prepare this dish for the second day in a row, I have someone new for whom I can express gratitude while I prepare and eat it: you. I thank you with every bite of this dish and long after, as well. I know I couldn’t eat it every single day, but I could come awfully close.

So, thank you for this recipe and for so many others on your blog. If you don’t already know how much joy you bring to people who read your blog and prepare the recipes you have offered, please believe that I am telling you now.

Wow… that’s my first time cooking tofu. It’s super easy and delicious. Great spice combo. I used mushrooms and added some tofurky sausage, because by the time I got things going, it was faster to through those in then washing the kale. If I hadn’t finished off so quickly, I should have taken a picture! Beautiful, hearty breakfast. Cheers! I should also add, I love eating meat, but I think this should be filed under “Vegan, but damn good food for anybody!”

We make a lot of eggs…I found this recipe when a non-egg-eating friend came over for brunch. I subbed fresh garlic for the garlic powder, otherwise followed the recipe. Everyone loved the results! I’m saving this to make again. thanks!

Goal for 2016 is to get more protein from non-meat sources, so I searched for tofu scramble and found your recipe. I substituted fresh spinach for kale and Sriracha hot sauce for Chili powder (based on what I had in the house). Really yummy and the Sriracha kicks it up a notch-no need for hot sauce on the side. In fact, so much flavor as is there no need for salsa, etc. Really yummy and easy! Thanks so much!

So easy! I am vegan. This is so simple for breakfast! Just because I’m 11 doesn’t mean I can’t be vegan, and just because I’m vegan doesn’t mean I can’t eat anything good! Your recipes ALWAYS work for me. Thank you!

I made this minus the kale for breakfast and everyone loved it, even my two and seven year olds!! Love the versatility of this recipe -i added a little nutritional yeast, avocado, black beans and salsa.

Simply WOW!
I’ve never left a review for a recipe before but this one truly deserves it. The spices were perfect just the way you said. The only changes I did was use half orange pepper since I didn’t have a red one and sauteed mushrooms with the onions and pepper first. I highly recommend mushrooms if you like them adds very nice texture so you can eat it without anything else, like I did. Also you don’t need to separate the veggies in the pan just mix it all together so the sauce blends evenly with everything. I devoured this entirely myself lol.

Delicious. I have been vegan for a little over 6 months and never tried making tofu scramble. NO idea why. It’s so easy and this recipe is so so good! The spices pair so well with the tofu and it’s a tad spicy – which I love. I made it with the breakfast potatoes + gingerbread waffles for christmas morning and my family loved it, as did I!!! mmmm

Made this for dinner last night. Used spinach in place of the kale. Added garlic, mushrooms, and frozen broccoli with the pepper and onion (I used shallots instead). Also added 1 Tbsp of nutritional yeast to the sauce. Probably used a bit too much tofu for trying to keep it at one serving ;) Served it over steamed carrots and a piece of Dave’s Power Seed toast. DELICIOUS!!! My new favorite post-workout meal :D

This was absolutely amazing. It was easy to make and delicious. I’m glad to have found this site, as it is allowing me to go vegan. This was my first vegan meal (I made it with the potatoes which are fantastic as well) and I’m so happy I made this decision. This site makes it so easy!

Honestly!! It was delicious!! Only tried tofu once before and I didn’t really like it!! This means it all comes down to seasoning and a little bit of love….Thank you soooo much, will be one of my favourite lunches now!! Cant wait to try more of your recipes!!

I made this with the potatoes as suggested and, lemme just say, fuck yes! YUM. This blows every tofu scramble out of the water. Thanks for such a wonderful recipe.

I find that this is also very adaptable. If I don’t have kale? I use spinach. Don’t have bell peppers? Going without is still just as tasty. Want to cut down a few more calories? I use a dab of oil with veggie broth. Works just fine every time. Served with salsa and cilantro as suggested is KILLER.